Description
This Gochujang Tofu recipe offers a deliciously crispy tofu baked to perfection and coated in a spicy, savory Korean-inspired Gochujang sauce. It’s a simple, flavorful dish ideal for a quick weeknight dinner or satisfying vegetarian meal.
Ingredients
Tofu
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can substitute vegetable oil)
- 2 tbsp cornstarch
Sauce
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 3 tbsp Gochujang (Korean chili paste)
- 1 tbsp soy sauce (can substitute tamari)
- 1 tbsp brown sugar (or honey)
- 2 tsp rice vinegar
Optional Garnish
- 2 scallions, sliced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Press Tofu: Use a clean kitchen towel, paper towels, or a tofu press to press out as much liquid as possible from the tofu, which helps achieve a crispy texture when baked.
- Prepare Tofu Nuggets: Rip the tofu into nugget-sized pieces or cut it into cubes. Toss the tofu pieces with 1 tablespoon of avocado oil and the cornstarch, ensuring they are evenly coated to promote crispiness.
- Bake Tofu: Spread the coated tofu pieces evenly on the prepared baking sheet and bake in the preheated oven for 20-25 minutes until they turn golden brown and crispy.
- Make Gochujang Sauce: While the tofu bakes, combine the minced ginger, minced garlic, Gochujang, soy sauce, brown sugar, and rice vinegar in a bowl. Mix well and set aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant but not browned.
- Combine Tofu and Sauce: Add the baked crispy tofu pieces to the pan with the sautéed garlic and ginger, then pour in the prepared Gochujang sauce. Toss everything together in the pan until the tofu is evenly coated with the sauce and heated through.
- Serve: Optionally, garnish the sauced tofu with sliced scallions for added freshness and crunch. Serve immediately and enjoy.
Notes
- Pressing the tofu well is crucial for achieving crispy baked tofu; the more moisture removed, the better the texture.
- If you prefer a less spicy dish, reduce the amount of Gochujang or add a little more brown sugar to balance the heat.
- You can substitute tamari for soy sauce to make this gluten-free.
- Use a tofu press or heavy objects wrapped in kitchen towels for easy tofu pressing.
- The tofu can also be pan-fried instead of baked for a different texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve crispiness.
